Cheese Fondue in a Pumpkin|Print

Servings: 5

Pumpkin

Crusty bread

for serving

Breadsticks

for serving

Emmental

1 cup, grated

Gruyère

1 cup, grated

Mature cheddar

1 cup, grated

Cornflour

1 tbsp

Crème fraîche

1/4 cup

White wine

2 tbsp

Shallot

1, finely chopped

Garlic

1 clove, crushed

Cheese Fondue in a Pumpkin

Prep:

20 m

Cook:

2 h 0 m

Ready in:

2 h 20 m

Preheat the oven to 350° F (180° C/Gas mark 4).
Prepare the pumpkin: cut off a lid and scoop out the seeds and pulp. Place the pumpkin on a baking tray. Bake in the preheated oven for 1 hour (2-lb pumpkins), or for 1 hour 30 minutes (3-lb pumpkins).
In a bowl, mix cheeses with cornflour until coated.
Remove the pumpkin from the oven. Discard the pumpkin lid. Increase the temperature to 400° F/200° C/gas mark 6.
Layer cheese, crème fraîche, wine, chopped shallot, and crushed garlic inside the pumpkin.
Bake for 30 minutes, or until melted. Serve with crusty bread.